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Licensee
Name:
CANTON VILLAGE RESTAURANT
License Number:
SEA2312427
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
3405 E 4 AVE HIALEAH, FL 33013
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/27/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From initial inspection : Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. - From follow-up inspection 2019-03-15: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Time Extended** - From follow-up inspection 2019-03-27: From initial inspection : Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. - From follow-up inspection 2019-03-15: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Time Extended**
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2019-03-15: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Time Extended** - From follow-up inspection 2019-03-27: - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2019-03-15: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Time Extended**
Basic - - From initial inspection : Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. - From follow-up inspection 2019-03-15: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. **Time Extended** - From follow-up inspection 2019-03-27: - From initial inspection : Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. - From follow-up inspection 2019-03-15: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ribs and chicken at 110° F at room temperature. - From follow-up inspection 2019-03-15: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ribs at 98°F, and chicken at 110° F at room temperature. **Admin Complaint** - From follow-up inspection 2019-03-27: Cooked chicken wings 110°F, cooked pork ribs 105°F, cooked rice 98°F. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 120°F out of temperature control. - From follow-up inspection 2019-03-15: Cooked rice at 112°f , cooked chicken 110°f , cooked pork ribs 94°F.stored on a rack in kitchen area. **Admin Complaint** - From follow-up inspection 2019-03-27: Cooked chicken wings 110°F, cooked pork ribs 105°F, cooked rice 98°F. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area. - From follow-up inspection 2019-03-15: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area. **Time Extended** - From follow-up inspection 2019-03-27: From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area. - From follow-up inspection 2019-03-15: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen area. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands. - From follow-up inspection 2019-03-15: Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands. **Time Extended** - From follow-up inspection 2019-03-27: From initial inspection : Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands. - From follow-up inspection 2019-03-15: Intermediate - Handwash sink missing in food preparation area. Employees using freezers covers as prep tables in storage back area no hand sink accessible to wash hands. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken and cooked ribs. - From follow-up inspection 2019-03-15: Over 10 plastic containers with about 6 lbs of cooked rice, cooked ribs, cooked pork cooling at room temperature in kitchen area. **Admin Complaint** - From follow-up inspection 2019-03-27: 3 plastic containers with Cooked rice and cooked pork out and cooked chicken wings out of temperature control cooling at room temperature for less than 1 hour. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , shrimp from the previous days inside reach in cooler. - From follow-up inspection 2019-03-15: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , shrimp from the previous days inside reach in cooler. **Time Extended** - From follow-up inspection 2019-03-27: - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , shrimp from the previous days inside reach in cooler. - From follow-up inspection 2019-03-15: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , shrimp from the previous days inside reach in cooler. **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
